Autumn has set in and as such comfort foods are on my mind so I decided to create a warm and sweet dessert. So here is my Chilli Chocolate Pumpkin Pie recipe for you to enjoy.
- 300g plain flour, sifted
- 35g cocoa powder
- 110g caster sugar
- 160g cold unsalted butter, chopped
- 2 eggs
- 800g pumpkin, peeled, de-seeded and cut into chunks
- 140g caster sugar
- ½ tsp salt
- ½ tsp fresh nutmeg, grated
- ½ tsp cinnamon
- 1 tsp crushed chillies
- 2 eggs, beaten
- 25g butter, melted
- 175ml milk
- 100g 70% coco chocolate
For the Pastry combine flour, cocoa powder, sugar, butter and a pinch of salt in a food processor. Pulse until mixture resembles breadcrumbs. Add the eggs, one at a time, and pulsing after each addition, until just combined. Turn the mixture out into a clean bowl and bring together with your hands into a ball. Wrap in Clingfilm, and chill in the fridge for 30 minutes.
Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins. Drain pumpkin and leave to cool.
Heat oven to 180C. Take the pastry and push out to line a 22cm loose-bottomed tart tin to a thickness of about 5mm. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 20 mins. Remove the beans and paper, and cook for a further 10 mins until the base has a biscuit like consistency. Take 70g of the chocolate and break into small pieces place these on the pastry and cook for a further minute. Remove from the oven spread the chocolate and allow to cool.
Take the Pumpkin and the chilli flakes and place them in a food processor and blitz till smooth. In a clean bowl combine the sugar, salt, nutmeg and cinnamon. Mix in the beaten eggs, milk and then the melted butter. Add the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins at 220C, then reduce the temperature to 180C. Continue to bake for 35-40 mins until the filling has just set.
Leave to cool, then remove the pie from the tin. Melt the remaining chocolate in a bain marie and drizzle across the top with a metal spoon. Serve with fresh whipped double cream.